Being a truly wild food that seems to defy cultivation of any scale, ramps are truly delicious and root me in the season. I especially love them braised in olive oil with bucatini or spaghetti and Parmigiano Reggiano, THE pasta dish for spring.
Read Moreramp supper 2011 (with how-to + recipe)
We’ve been getting emails from friends who are on their way down to the ramp supper in Helvetia, West Virginia – ramps being the pungent wild leek that grows throughout the Appalachian and Catskill mountains. We wrote about the supper this time last year, when we were headed to Helvetia ourselves, to the feast served…
Read Moreforaging for ‘REAL’: ramps etc with recipe
This weekend, I will take a few days off to go down to West Virginia to the Ramp Supper in Helvetia, West Virginia, a feast served family style in the community hall by the Farm Women’s Association – ham, beans, cornbread, slaw, applesauce, hash browns, ramps raw and cooked. Depending on the weather, the raw…
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